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Vegan Singapore Black Pepper Sauce Spaghetti

A bold and spicy fusion pasta combining Singapore-style black pepper stir-fry flavors with vegan spaghetti for a savory, umami-rich meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: Asian Fusion, Singapore Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Spaghetti Base
  • 300 g spaghetti
  • 1 tbsp salt for boiling water
Black Pepper Sauce
  • 2 tbsp olive oil
  • 1 medium onion sliced
  • 4 cloves garlic minced
  • 1 cup mushrooms sliced
  • 1 red bell pepper sliced
  • 2 tsp black pepper freshly cracked
  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce optional
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 cup vegetable broth
  • 1 tsp cornstarch slurry cornstarch mixed with water
  • 1 tsp sesame oil
  • 0.5 tsp chili flakes optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Boil spaghetti in salted water until al dente. Drain and reserve pasta water.
  2. Heat oil in a pan and sauté onions until soft and slightly golden.
  3. Add garlic, bell pepper, and mushrooms. Cook until tender and fragrant.
  4. Stir in black pepper, soy sauce, dark soy sauce, maple syrup, vinegar, and vegetable broth.
  5. Simmer for a few minutes, then add cornstarch slurry to thicken the sauce.
  6. Add sesame oil and chili flakes, adjusting seasoning to taste.
  7. Toss cooked spaghetti into the sauce until fully coated.
  8. Serve hot and garnish with scallions and extra black pepper.

Notes

Adjust black pepper quantity based on spice preference. Fresh cracked pepper gives best flavor.